Name: Journey To The Dumplings FRIED RICE BBQ Pork Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 4 cups short-grain or medium-grain cooked rice (day-old); 2 each large eggs; 1 tbs vegetable oil (for eggs); 10 oz Char siu / Chinese BBQ pork, diced; 6 oz small shrimp, peeled and deveined (optional); 0.5 each yellow onion, small dice; 0.5 each carrot, small dice; 0.5 cups frozen peas (thawed); 3 each scallions (green onions), thinly sliced; 2 each garlic cloves, minced; 2 tbs soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 0.5 tsp white or black pepper; 0.25 tsp salt; 0.5 tsp sugar; 2 tbs neutral oil (vegetable or canola) for stir-frying; 1 tsp toasted sesame seeds; 1 tbs extra sliced scallions; 1 tsp pickled ginger or chili oil

Half Avocado

HALF AVOCADO

Break up cold day-old rice with your hands or a fork so there are no large clumps. Spread on a tray if needed to dry briefly (10–15 minutes) while you prep other ingredients.

Prep rice

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt. Pour eggs into the pan, let sit 10–15 seconds, then gently scramble until set but still moist. Transfer eggs to a plate and set aside.

Scramble eggs

If using shrimp, season lightly with a pinch of salt and white pepper. Add 1 tablespoon neutral oil to the same hot wok. Add diced char siu and shrimp (if using). Stir-fry 1–2 minutes until shrimp turn pink and pork edges get a little char. Remove pork and shrimp to the plate with eggs to avoid overcooking.

Add remaining 1 tablespoon neutral oil to the hot wok. Add diced onion and carrot and stir-fry 1–2 minutes until onion is translucent and carrots begin to soften. Push vegetables to the side of the wok and add minced garlic; fry for 15–20 seconds until fragrant (do not burn). Add thawed peas and half the sliced scallions and stir together for 30 seconds.

Increase heat to high. Add the broken-up rice to the wok, spreading it across the bottom so it contacts the hot surface. Let rice sit undisturbed 30–60 seconds to develop slight toasty bits, then stir and toss to combine with vegetables.

Return the cooked eggs, char siu and shrimp to the wok. Pour soy sauce and oyster sauce evenly over the rice. Sprinkle sugar, white/black pepper and the 0.25 tsp salt. Stir-fry quickly for 1–2 minutes, tossing to distribute sauces and heat everything through. Taste and adjust seasoning — add a little more soy if you want saltiness or a pinch more sugar to balance.

Finish with 1 teaspoon sesame oil and the remaining sliced scallions. Toss once more and immediately transfer to a serving dish to prevent steaming in the pan (which makes rice soggy).

Sprinkle toasted sesame seeds and extra scallions on top. Serve with pickled ginger or a drizzle of chili oil if desired.

short-grain or medium-grain cooked rice (day-old)

large eggs

vegetable oil (for eggs)

Char siu / Chinese BBQ pork, diced

small shrimp, peeled and deveined (optional)

yellow onion, small dice

carrot, small dice

frozen peas (thawed)

scallions (green onions), thinly sliced

garlic cloves, minced

soy sauce

oyster sauce

sesame oil

white or black pepper

salt

sugar

neutral oil (vegetable or canola) for stir-frying

toasted sesame seeds

extra sliced scallions

pickled ginger or chili oil

FRIED RICE BBQ pork

Make FRIED RICE BBQ Pork Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Fried Rice Bbq Pork Recipe

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